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Roasting
Oven function: Hot air
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please read
the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or on
the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin with a
lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted
in the roasting tin without the lid.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the
oven.
• To prevent escaping meat juices or fat from burning on to the pan, we rec-
ommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roast-
ing. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roast-
ing time, in order to utilise the residual heat.
Roasting table
Food to be roasted
Hot air
Temperature
in °C
Oven level Roasting
time in
minutes
One level Two levels
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
thickness
150-160 1 --- 14-20
Smoked pork loin, for each cm
of thickness
150-160 1 --- 10-15
Meat loaf 160-170 1 --- 60-70
